Coach Farm Goat Cheese Salad, Fire-Roasted Copps Island Oysters, Norman Bloom Clams BLT, Grilled All-Natural Chicken Breast and George's Bank Scallops are just a few of the new items on the menu of Trumbull's new restaurant, Parallel Post.
Coach Farm Goat Cheese Salad has roasted heirloom beets, basil vinaigrette; Fire-Roasted Copps Island Oysters, preserved lemon butter, smoked bacon; Norman Bloom Clams BLT, smoked Benton’s bacon, grilled romaine, spicy tomato broth; Grilled All-Natural Chicken Breast, roasted tomato, local gouda, dill aioli; and George’s Bank Scallops, fettuccini, smoked bacon, shallots, pea sprouts, parmesan bubbles.
"Additionally, Parallel Post will embrace the idea of localism to strengthen the farming community with seafood from Norm Bloom & Sons in Norwalk. And Foley Fish in Boston, Mass., meats from Ox Hollow Farm in Roxbury, cheeses from Coach Farms in Pine Plains, N.Y. and Beltane Farms in Lebanon and greens from Gilbertie’s Herb Gardens in Westport," according to a press release.
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"Chef Dean James Max’s newest modern-American restaurant focused on seasonal and regional cuisine. Following a two-month renovation, the restaurant will unveil its new look and new menu later this fall," it said.
The name comes from the fact that the restaurant is Parallel to the old Post Road, directly off of the Merritt Parkway.
Chef Chris Molyneux, who was with the hotel’s executive chef in its previous restaurant operation, will oversee day-to-day operations on-site.
Parallel Post is open daily for breakfast, lunch and dinner from 7 a.m. to 11 p.m. For more information please visit www.ParallelPostRestaurant.com or call 203.380.6380.